It's easy to forget that these French-style pancakes are a cousin of the wheat tortilla. They're thinner, yes, and more delicate, but they're not any less versatile. The humble crepe could certainly house taco fillings or sandwich bits with gooey melted cheese along with the best of them, but don't stop there. Pair them with anything you would try with a tortilla, bread, or even pasta, and you'll soon find they're as adaptable as any mealtime starch.
Watch how to make crepes:
What You Need to Know:
• Your first crepe is likely to be a dud, cast aside as the sacrificial offering in the name of a properly heated pan and the need to just get the hang of it. (This is true even for expert crepe makers.) Once that's out of the way, you'll be flipping crepes like a pro.
• Crepes are ideal candidates for being frozen, stored away for a night where "fast" and "easy" are the only things on the menu. (To freeze: Wrap in paper towels -- the towels will absorb moisture as they thaw -- and then in plastic wrap, before sealing in a resealable plastic freezer bag.) Crepes will also keep refrigerated, wrapped in plastic wrap, for two to three days, making it easy to pull them out for any day-after suppers. Do yourself a favor and always make more than you need.
The thin, delicate build of a crepe lends itself to gentle reheating. Treat it as you would a cooked lasagna noodle or rice paper wrapper -- the flavors of most crepes are subdued and unlikely to compete with or overpower your fillings. And know that you don't have to roll them; crepes love to be layered.
They can be baked into squares, rolled like cannelloni (and take just 15 minutes to assemble), or even used as muffin tin liners for your next savory parcel -- chopped-up leftovers and a healthy dose of ricotta or cream cheese will cook up a winner. If it's edible and delicious, wrap it up and see where the crepe takes you.